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Eckerts Family Fall Cookbook

1:31 PM, Oct 2, 2012   |    comments
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Big Chop Apple Salad




1/2 cup vegetable oil

1/4 cup rice vinegar

1 Tbs. balsamic vinegar

2 Tbs. sugar


1 head Romaine lettuce

2 Fuji apples, chopped

1 red onion, chopped

3/4 cup walnuts, chopped

6 oz blue cheese crumbles

1/2 cup dried cranberries

4 slices bacon, crisply cooked, drained, and crumbled


Dressing:  mix oil, vinegars, and sugar in small bowl with wire whisk until well blended

Salad: Toss together lettuce, apples, and onions in large bowl.  Top with nuts, cheese, cranberries, and bacon.  Drizzle with dressing; toss lightly.


Apple Crumb Pie


5 cups apples, sliced and peeled

1 (9inch) unbaked pie shell

1 cup sugar, divided

1 tsp. ground cinnamon

3/4 cup flour

1/3 cup cold butter


Preheat oven to 450 degrees.  Arrange apples in bottom of pie shell.  Mix 1/2 cup of the sugar with cinnamon; sprinkle over apples.  Mix remaining 1/2 cup sugar and the flour in small bowl; cut in butter with pastry blender or 2 knives until mixture or forms pea-sized crumbs.  Sprinkle over apple mixture.  Bake 10 minutes.  Reduce oven temperature to 350 degrees and bake an additional 30 minute or until apples are tender.

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